Kimbap aka, gimbap, is a Korean dish made with a sheet of dried seaweed. ‘Gim’ or ‘Kim’ means seaweed and ‘Bap’ means rice literally, a seaweed rice roll. It can be rolled with many different condiments: vegetables, meat, fish, and more with cooked rice.
It is a perfect to-go and must-have menu for school picnics in Korea.
Basically, it is so versatile; that you can wrap it with any ingredients that you prefer.
The most common classic ingredients for kimbap are pickled radish, egg, carrot, spinach, ham, fishcake, and braised burdock root.
This time, changed the ingredients that I had :) I love to eat Kimbap anytime for a simple and quick meal.
You can easily buy at a convenience store in Korea.
Tuna kimbap is a popular Korean dish made with seasoned rice rolled in seaweed sheets and filled with various ingredients, including tuna. The taste of tuna kimbap is savory and slightly sweet due to the seasoning of the rice, which usually includes furikake, sesame oil, and sesame seeds. The tuna adds a rich and slightly fishy flavor, but it is not overpowering.
In terms of texture, tuna kimbap has a balanced combination of soft and crunchy elements. The rice is moist and sticky, providing a soft and chewy texture. The seaweed adds a crisp and slightly chewy bite. Inside the roll, the tuna filling adds a creamy and smooth texture, while other fillings like vegetables can provide crunchiness.
Overall, tuna kimbap offers a delightful combination of flavors and textures, making it a popular and satisfying dish.
A perfect to-go and must-have menu at school picnics in Korea
Drain the canned tuna thoroughly using a fine mesh strainer or paper towel to remove excess liquid. In a medium bowl, combine the drained tuna with 1 tablespoon mayonnaise and 2g black pepper. Mix well until evenly combined and creamy. Set aside.
In a separate large bowl, add the cooked sticky rice (brown rice). While the rice is still warm, gently fold in 1/2 tablespoon sesame oil, 1/2 tablespoon furikake seasoning, and 1/4 tablespoon sesame seeds. Mix carefully to evenly distribute the seasoning without mashing the rice grains.
Place a bamboo sushi rolling mat (makisu) on a clean flat surface. If you don’t have a bamboo mat, use a clean cutting board or flat surface. Place 1 sheet of seaweed (kim) shiny side down on the mat.
Using wet hands (to prevent sticking), take a handful of the seasoned sticky rice and spread it thinly and evenly over the seaweed sheet. Leave about 1 inch (2.5 cm) of the seaweed sheet uncovered at the top edge to seal the roll later.
Place 1 slice of lettuce leaf lengthwise about 1/3 of the way up from the bottom edge of the rice-covered seaweed. On top of the lettuce, layer the julienned cucumber evenly, followed by the 5 perilla leaves arranged to cover the length. Finally, spoon the seasoned tuna mixture evenly over the vegetables.
Starting from the edge closest to you (the bottom), carefully lift the bamboo mat edge and begin to roll the seaweed over the fillings, applying gentle but firm pressure to keep the roll tight. Continue rolling until you reach the exposed 1-inch strip of seaweed at the top. Moisten this edge slightly with water to help seal the roll securely.
Using a sharp, clean knife, moisten the blade with water to prevent sticking. Slice the roll into bite-sized pieces (about 1 to 1.5 cm thick). Clean the knife between cuts if needed for neat slices.
In a small bowl, mix together 1 tablespoon mayonnaise and 1/2 tablespoon Sriracha until smooth and well combined.
